Blog

This weekend I had the pleasure of being featured along side of some of the top female chefs in Southern California. It was the first time the James Beard Luncheon had an all female ensemble and I was pleased to be apart of it. I enjoyed cooking alongside my friend's Cat, Gale, and Brooke as we took in the tastes of the desert. Check out My Kale and Sweet Potato Hummus with Burrata wrapped in Persian Cucumbers adorned with Tomatoes, Dates, Kumquats and Fresh Basil.